| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Canadian | Low-cal, Pasta, Vegetables | 4 | Servings |
INGREDIENTS
| 12 | oz | Fettuccine |
| 2 | c | Broccoli flowerets & stems |
| 2 | Carrots, lg1/4" diag slices | |
| 1/2 | c | Milk, low-fat |
| 1/3 | c | Sour cream, reduced-fat |
| 1 1/2 | T | Dijon mustard, country-style |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 1/4 | c | Parmesan cheese, grated |
| 4 | oz | Canadian bacon, chopped |
INSTRUCTIONS
Cook pasta according to package directions. Add broccoli and carrots for last 5 minutes. Meanwhile, whisk together milk, sour cream, mustard, salt, pepper and half of Parmesan cheese in small saucepan. Place over medium-low heat, stirring, to heat through. Drain pasta. Toss with the sauce, bacon and the remaining Parmesan cheese in a serving bowl. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”